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My review
Southern Chicken and Dumplings
staceywatts
"Old fashioned stick to your ribs chicken and dumplings recipe. The secret is using bone in chicken to make your stock. The bones help flavor the stock and give it richness."
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Ingredients
1 h 45 m servings 750 calsOriginal recipe yields 6 servings
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Directions
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- Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Place the chicken breasts into the pot, skin-side-down. Pour in the chicken broth, and enough water to just cover the breasts. Bring to a simmer over high heat, then reduce heat to medium-low, cover, and simmer until the chicken begins to fall off the bone, about 1 hour. Once cooked, remove the chicken breasts from the pot. Remove and discard the skin and bone; allow the meat to cool, then tear apart into bite sized chunks.
- While the chicken breast are simmering, prepare the dumpling dough by whisking the flour, baking powder, and 1 1/2 teaspoons of salt together in a mixing bowl. Work the vegetable shortening in with your fingers until the mixture resembles coarse cornmeal. Make a well in the middle and pour in the milk. Stir together until a stiff dough forms. Turn out onto a floured surface, and knead until smooth. Form the dough into 12 pieces, and set aside.
- After you've shredded the chicken, stir the cream of chicken soup, 2 cups water, salt, pepper, and shredded chicken back into the pot. Return to a simmer over medium-high heat. Drop the dumplings into the simmering broth one at a time to keep them from sticking together. Cover, reduce heat to medium-low, and simmer until the dumplings have puffed and are no longer doughy in the center, 10 to 20 minutes.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 750 calories; 34.4 g fat; 57.7 g carbohydrates; 49.5 g protein; 132 mg cholesterol; 2206 mg sodium. Full nutrition
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Reviews
Read all reviews 3947 Ratings
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Most helpful positive review
8/16/2011
I'm the submitter of the recipe. The dumpling preparation is all wrong my version is different. You work the dumpling dough adding a bit more milk if needed to just make the dough come togethe...
Most helpful critical review
10/13/2011
This was the first time I ever made dumplings from scratch. What a disappointment! Due to bad weather, I got home late and did not have time to read the reviews. So, I followed the recipe as wri...
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8/16/2011
I'm the submitter of the recipe. The dumpling preparation is all wrong my version is different. You work the dumpling dough adding a bit more milk if needed to just make the dough come togethe...
7/25/2011
I've been making this for years and my family loves it. I do not use the cream of chicken as I thicken my base with broth and a a little cornstarch. I also add shredded carrots and if hubby req...
8/8/2011
I just made this for my family and it was absolutely delicious! I did make more dumplings because I like lots. Next time I think I'll add carrots and celery too.
8/9/2011
Awesome recipe. First time making dumplings from scratch and they came out very good. My husband said it tastes just like his grandmas except she didnt take the chicken off the bone just served ...
8/30/2011
Very good! I cheated though and used canned Biscuits, I cut them into 6ths (because I bought the jumbo ones) It turned out great! And was so easy!
8/14/2011
The chicken was delicious, the dumplings as written (we made 12) took WAY longer than 20 minutes to cook through. After 45 mins we decided to cut them in half and cook them (it was getting close...
1/9/2012
My family loved this recipe! It had a real nice flavor and so easy to make. I added carrots and celery in with the onions. My only concern was that it might have been too watery. I covered t...
7/25/2011
My husband LOVED this! He is from the south and living in NY he doesn't get "real" dumplings. Thanks for sharing! It will def be made again!